Everyone will devour these Mississippi Meatballs. Tender, juicy meatballs cooked in a rich, tangy, savory sauce that makes each bite irresistible.
These Mississippi Meatballs are a bold, comfort-food twist on the classic appetizer, featuring juicy meatballs simmered in a buttery, tangy sauce made with ranch seasoning, au jus gravy mix, and zesty pepperoncini peppers. The slow cooking process infuses every bite with rich, savory flavor that everyone is sure to enjoy.
For more savory meatball recipes you have to check out my Asian Meatballs, Zucchini Meatballs, and Orange Chicken Meatballs.
Table of Contents
Why We Love These Mississippi Meatballs
- Simple ingredients and minimal steps to put these meatballs together making this dish quick and easy.
- These meatballs cook in your slow cooker so you only have to check it every once in awhile compared to watching it the whole time.
- You only need 7 ingredients and you likely already have a few in your kitchen.
Recipe Ingredients
Pepperoncini Peppers – Give that classic tangy flavor with a hint of spice.
Au Jus Gravy Mix – Creates that smooth, savory gravy taste without being too thick.
Butter – To add a creamy element to the meatball sauce.
For a full list of ingredients and amounts see the recipe card below.
Variations
Pepperoncinis – If you are serving this to kids or do not like any spice you can substitute pepperoncinis and their juice for banana peppers and banana pepper juice.
Butter – You can use salted or unsalted butter in this dish. I recommend butter with salt, but either will work great!
How to Make Mississippi Meatballs
Step 1: Place the frozen meatballs into the bottom of your crock pot or slow cooker.
Step 2: In a medium bowl, whisk together the water, pepperoncini juice, au jus gravy mix, and ranch dressing mix until combined.
Step 3: Then, pour the liquid mixture over the meatballs in the crockpot.
Step 4: Next, slice the stick of butter into ¼ inch thick slices and place them over the top of the meatballs.
Step 5: Then place the 8 pepperoncini’s in the crockpot scattered around.
Step 6: Cover with the lid and cook on low for 3-4 hours stirring every 30 minutes so they don’t burn.
Step 7: Finally, serve and enjoy!
FAQs
I love serving these meatballs over a bed of creamy mashed potatoes, rice, or alongside egg noodles to create a delicious and easy dinner.
Of course! I prefer to grab a bag of frozen meatballs at the grocery store to make it easy but you can also use homemade. If they are room temperature watch the cooking time to not burn the meatballs.
Storage Information
You can store leftover meatballs in an airtight container in your refrigerator for 3-4 days.
To reheat leftovers, you can do so in your microwave until everything has warmed through.
Mississippi Meatballs Recipe
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Ingredients
- 32 oz frozen meatballs
- 1 oz au jus gravy mix packet
- 1 oz ranch dressing mix packet
- 1/2 cup water
- 1/4 cup pepperoncini juice
- 1/2 cup butter - sliced
- 8 pepperoncini peppers
Instructions
- Place the frozen meatballs into the bottom of your crockpot or slow cooker.
- In a medium bowl, whisk together the water, pepperoncini juice, au jus gravy mix, and ranch dressing mix until combined.
- Then, pour the mixture over the meatballs in the crockpot.
- Next, slice the stick of butter into ¼ inch thick slices and place them over the top of the meatballs.
- Then place the 8 pepperoncini’s in the crockpot scattered around.
- Cover and cook on low for 3-4 hours stirring every 30 minutes so they don't burn.
- Finally, serve and enjoy!
Took these to a party to share and they were devoured. So happy they were a hit, but bummed I didn’t get any to take back home for me!
These were so easy to make and delicious! I put them on top of some buttered pasta and it was *chef’s kiss*!